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Hummus with tahini

September 06, 2006

Total time: 2 hours, plus overnight soaking time

Servings: Makes about 4 cups

Note: From "Mediterranean Cooking" by Paula Wolfert. After soaking, the chickpeas should be rinsed well.

1 1/2 cups dried chickpeas, soaked overnight

1 teaspoon kosher salt, divided

3 garlic cloves, peeled

3/4 cup sesame seed paste

1/2 cup fresh lemon juice, or more to taste

Cayenne or hot Hungarian paprika

2 tablespoons chopped parsley

2 teaspoons olive oil

1. Place the soaked and drained chickpeas in a saucepan and cover with plenty of fresh water. Bring to a boil; skim, add one-half teaspoon salt, cover, and cook over medium heat, about 1 1/2 hours, until the chickpeas are very soft.

2. Meanwhile, crush the garlic and one-half teaspoon salt in a mortar until pureed. Transfer the puree to the work bowl of a food processor, add the sesame seed paste and lemon juice and process until white and contracted. Add one-half cup cold water and process until completely smooth.

3. Drain the chickpeas, reserving the cooking liquid. Add the chickpeas to the sesame paste mixture and process until well blended. For a smoother texture, press the mixture through the fine blade of a food mill. Thin to desired consistency with reserved chickpea liquid. Adjust the seasoning with salt and lemon juice. (The hummus can be kept in a tightly closed jar in the refrigerator for up to a week.) Serve chilled or at room temperature; sprinkle with a pinch of paprika and parsley and drizzle with oil.


Each serving of one-quarter cup: 138 calories; 6 grams protein; 14 grams carbohydrates; 4 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 42 mg. sodium.

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